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White Chicken Curry

White-chicken-curry


                          I had been waiting for long to post this wonderful recipe. Adapted from a cook book mom had given me, I felt its very very easy and time saver. By its name, its ofcourse White and Thick and Creamy ! I love adding cashewnut paste into gravies as it gives a restaurant bought touch ..

Ingredients:

  1. Chicken : 300 gm, cut into medium cubic pieces
  2. Onion : 2 , thinly sliced
  3. Ginger-Garlic paste : 1 tbsp
  4. Garam Masala : 1 tsp
  5. Salt : to taste
  6. Cashewnuts : 10-15; soaked  in water for 15 min
  7. Grated coconut : a handful
  8. Tomato : 1; chopped into small pieces
  9. Coriander leaves : a few chopped 
  10. Mint leaves : a few (optional)
  11. Oil : 3 tbsp

Method:

  1. Drain water from cashewnut and along with coconut, grind it to a smooth paste
  2. Heat oil in a pan and when hot add onion and saute well.
  3. Add ginger-garlic paste and saute till raw smell goes
  4. Into this add washed chicken pieces and mix well along with salt.
  5. Add garam masala and water and cook covered for 10 min or until the chicken is cooked
  6. Finally add the cashewnut-coconut paste and cook until bubbles appear in the curry
  7. Add tomatoes and after that switch off flame. 
  8. Garnish with coriander and mint leaves.
Cashewnut-chicken-curry

Creamy-chicken-curry



by Nilofer Ajmal
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